This is a great side dish that's both delicious and healthy, plus it's easy to make!
Ingredients
1.5lbssweet potato
3tbspolive oil or butter
1/2tspkosher saltor to taste
1/4tsp black pepperfreshly ground
Instructions
Peel the sweet potato if desired, then shred using the shredding disk of a food processor.
Heat a large nonstick skillet over medium heat, and add the olive oil or butter, sweet potato, salt, and black pepper.
Cook for 20-25 minutes, stirring every few minutes, until the shreds shrink down considerably and starts to become golden and caramelized on the edges. If the "rice" starts to look dry, add one tablespoon more oil.
Do a final tasting and see if it could use more salt, and season appropriately. Serve and enjoy!
Notes
Storing leftovers: Keep in an airtight container in the fridge for up to 5 days.Freezing: Keep in an airtight container for up to 3 months. For best results, thaw by leaving in the fridge overnight.Reheating: My favorite method is to pan fry the desired serving over medium high heat for about 5 minutes, until warm. However, you may also microwave it in 30 second intervals, until heated through.